In my youth trips to Greektown in Detroit were always fun; the trip was always about food. Kalamata olives, lamb, feta cheese, and grape leaves. I was at the Manassas Farmers’ Market, and a vendor was selling stuffed grape leaves. So my next cooking challenge was set. So here is my take on stuffed grape leaves. I hope you like it.

1 1/2 cup rice
1 jar grape leaves, drained and washed
12 ounces ground lamb (I got mine from Happy Family Ranch) 80/20 lean to fat or add some lard
1/2 teaspoon allspice, fresh ground
1/2 teaspoon nutmeg, fresh grated
1/2 cup chopped mint fresh
1/2 cup chopped dill fresh
1/2 cup chopped parsley
1 teaspoon black pepper
5 lemons, fresh (slice 3 and juice 2)
2 quarts no-salt-added chicken broth

Rinse and clean grape leaves (they may have sand).

Steam leaves for 15 minutes over water.

Cook rice per package directions.

In a large skillet on medium, brown lamb in 1 tablespoon of oil.

Chop mint, parsley, and dill fine.

Grind allspice.

Grate nutmeg.

In a large bowl, add lamb, rice, pepper, and spices.

Add herbs and mix.

Place mixture on grape leaf and roll like a burrito and place in steamer basket. Top with sliced lemons.

Add chicken broth to pan with lemons cut in half.

Heat pan to a simmer (they should sit with the bottom half in the broths).

Cover to and steam for 20 -25 minutes.

Serve.